A Study on Changes in Antibacterial Activity of Pepsin-hydrolyzed Bovine Apo-lactoferrin at Various Method for Pasteurizations and pH Values (살균방법 및 pH 조건에 따른 Pepsin-hydrolyzed Bovine Apo-lactoferrin의 항균성 변화에 관한 연구)
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- Food Science of Animal Resources
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- v.18 no.2
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- pp.157-163
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- 1998